You lucky readers you! This is one of the new recipes in the Three Cheeses Christmas Cooking eBook, which you can download for free by signing up to our mailing list. It has great recipes for the holidays (if I do say so myself), as well as an article by yours truly on cooking a holiday feast, and a guest article by designer Kelli Stride on decorating your table to dazzle. Go here to find out more, or get it right now by signing up to the mailing list on your left!
Eggnog has yet to become a staple in Christmas traditions in Australia. It’s not hard to find in the grocery store, but a quick poll of my Aussie friends told me that none of them knew / cared what it was. Well, it was time to change that! I guess most people would just buy a liter of the stuff, add some rum and have fun. Not me! I had to take a stab at making it at home, and the result was pretty awesome, if I do say so myself.
This eggnog doesn’t really taste like the store-bought stuff. I think it tastes better though, since it’s not made in vast quantities and all the ingredients are fresh and not processed. You can actually taste the egginess of it, and the fresh nutmeg is definitely worth the splurge, since it adds a spiciness and depth of flavour that just doesn’t exist with pre-ground nutmeg. I was surprised to discover that. In the ebook I call this “Not your grandma’s eggnog,” which I suppose is a bit dependent on how cool your grandma is. Or maybe she gave herself the toddy of rum and just gave you the normal eggnog? At any rate, this is one eggnog worth its calories!
Not your grandma’s eggnog
Makes: about 6 servings
Cooking time: 20 minutes
- 4 cups full cream milk + 4 tbsp
- 2 tbsp vanilla custard powder
- 1 tsp vanilla extract
- 2 eggs
- 1 tsp freshly grated nutmeg (about 2/3 a nut)
- 2 generous pinches cinnamon and ground nutmeg
- 1/4 cup white sugar, or to taste
- 2 shots rum, bourbon, or brandy (or to taste)
Place a large heatproof bowl on top of a saucepan with 2-3 cm of water at a low simmer. Pour in the 4 cups of milk and whisk gently, to begin it heating up. Meanwhile, warm the 4 tbsp of milk and add the 2 tbsp vanilla custard powder (remember this stuff? you used it in the Nanaimo Bars on page 16) and stir to dissolve. Add to the milk, and whisk gently for a minute or two to create some froth. Add your spices and vanilla extract.
When milk is fairly warm to the touch, crack eggs into another small bowl and beat. Pour into the warm milk, whisking constantly, to ensure even distribution. Continue to whisk gently for 3-4 minutes until mixture thickens slightly—this means the eggs have cooked. Whisk all the while or else you’ll end up with egg lumps! You’ll want to cultivate a bit of froth at this point too… don’t be afraid of a bit of elbow grease.
Once mixture has thickened, remove bowl from heat and add sugar. Allow to cool slightly before adding the rum (or other liquor), since if it’s too hot the alcohol will evaporate (and we wouldn’t want that!). Serve immediately warm, or omit the rum and refrigerate until needed, adding the rum before serving. Cheers!